In "Jeni's Splendid Ice Cream Desserts," ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas, and corn fritters. Her one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top and incorporated into the ice cream base itself.Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Jeni's crunchy gravels (crumbly sundae toppings) such as Salty Graham Gravel and Everything Bagel Gravel are unlike toppings anyone has ever seen before.Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Jeni's breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Thirty brand-new flavors, including Cumin & Honey Butterscotch and Extra-Strength Root Beer Ice Cream, attest to the magic of this unique and alluring collection.

About the Author

Jeni Britton Bauer started making ice cream in 1996 and now perfects her crafts at Jeni's Splendid Ice Creams. She has a growing number of stores (15 and couting) in and out of Ohio, more than 1,000 retail partners throughout the country, and a thriving mail-order business. Devotees nationwide scan Jeni's website and social media feeds daily, causing a veritable run on new flavors. Her debut cookbook, "Jeni's Splendid Ice Creams at Home", is a "New York Times" and "Wall Street Journal" bestseller and winner of the 2012 James Beard Award for best book in the dessert category. The book appeared on "Good Morning America" and NPR's "The Splendid Table", and in "USA Today", "The Wall Street Journal", "The Washington Post", "Food & Wine", "Better Homes & Gardens", "Elle Decor", and more. Her latest cookbook is "Jeni's Splendid Ice Cream Desserts".